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Butter Chicken (Murgh Makhani)

Butter Chicken is one of the most popular Indian dishes worldwide - often referred to as Murgh Makhani on restaurant menus, this dish is rich, creamy and flavoursome. A perfect alternative to Korma for those who like their curries fairly mild, it really is one of those dishes that is destined to become a firm favourite in any household. This recipe involves making Butter Chicken the traditional way - marinating the chicken first and then making the buttery Makhani sauce. But if you want a quick and easy fix, simply try our NEW Butter Chicken Cooking Sauce.

2 out of 3 Difficulty
1 out of 3 spice levels Mild
45 mins Preparation

Ingredients

Serves 4 people

Marinade:

  • 450g diced chicken
  • 2 tbsp Patak's Tandoori Curry Spice Paste
  • 2 tbsp thick plain yogurt
  • 2 tsp garlic, crushed
  • 1 tbsp vegetable oil

Sauce:

  • 2 tbsp vegetable oil
  • 100g ;onions, diced
  • 300g chopped tomatoes
  • 100ml cream
  • 2 tsp sugar
  • 1 tbsp fresh coriander, chopped
  • 100ml water
  • 2 tbsp butter
  • 2 tbsp Patak's Tikka Masala Curry Spice Paste
  • salt, to taste

Method

First marinate the chicken:-

  1. In a bowl mix together the yogurt, Patak's Tandoori Curry Spice Paste, vegetable oil and garlic. Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).
  2. Cook the chicken in a preheated oven 200°C / 400°F / gas 6 for 25-30 mins or until cooked. Turn the chicken throughout cooking.

For the Sauce:

  1. Heat the vegetable oil in a heavy based pan and fry the diced onions for 5 minutes. Add the Patak's Tikka Masala Curry Spice Paste and continue to cook for a further 2 minutes. Sprinkle in some water if the Spice Paste begins to stick.
  2. Add the chopped tomatoes and butter. Add the water and sugar, cover and allow to cook for 20 minutes.
  3. Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.
  4. Garnish with fresh coriander.

  • Serves 4 people

    Marinade:

    • 450g diced chicken
    • 2 tbsp Patak's Tandoori Curry Spice Paste
    • 2 tbsp thick plain yogurt
    • 2 tsp garlic, crushed
    • 1 tbsp vegetable oil

    Sauce:

    • 2 tbsp vegetable oil
    • 100g ;onions, diced
    • 300g chopped tomatoes
    • 100ml cream
    • 2 tsp sugar
    • 1 tbsp fresh coriander, chopped
    • 100ml water
    • 2 tbsp butter
    • 2 tbsp Patak's Tikka Masala Curry Spice Paste
    • salt, to taste

  • First marinate the chicken:-

    1. In a bowl mix together the yogurt, Patak's Tandoori Curry Spice Paste, vegetable oil and garlic. Add the diced chicken, cover and marinate in the refrigerator for approximately 2 hours (overnight would be ideal).
    2. Cook the chicken in a preheated oven 200°C / 400°F / gas 6 for 25-30 mins or until cooked. Turn the chicken throughout cooking.

    For the Sauce:

    1. Heat the vegetable oil in a heavy based pan and fry the diced onions for 5 minutes. Add the Patak's Tikka Masala Curry Spice Paste and continue to cook for a further 2 minutes. Sprinkle in some water if the Spice Paste begins to stick.
    2. Add the chopped tomatoes and butter. Add the water and sugar, cover and allow to cook for 20 minutes.
    3. Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through. Stir in the cream and check the seasoning.
    4. Garnish with fresh coriander.

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